This flavor-packed bowl combines charred street-style corn, seared chicken, and creamy avocado for an instant family favorite. It is fast to build, satisfying, and ideal for busy weeknights when everyone wants homemade without the fuss.
For the full, printable recipe and step photos on our site, check out this Easy Street Corn Chicken Rice Bowl recipe page.
Why this recipe works
- Bold, charred corn with lime and cotija adds bright, tangy flavor without extra effort.
- A simple dry rub and a hot skillet deliver juicy, well-seared chicken every time.
- Build-your-own bowls make it easy to please picky eaters and assemble in minutes.
- Uses pantry-friendly staples so you can pull this together any night of the week.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder, for chicken
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 cups corn kernels, fresh, frozen (thawed and patted dry), or canned
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese, about 1 oz, crumbled, plus more for topping
- 1 lime, juiced
- 1/2 tsp chili powder, for street corn
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 cups cooked rice, white or brown
- 1 avocado, sliced fresh before serving
- 1 cup cherry tomatoes, halved
- Lime wedges, for serving
Ingredient notes and substitutions
- Cotija cheese can be swapped with feta for a similar salty tang.
- Use Greek yogurt in place of mayonnaise for a lighter street corn.
- If you prefer a smokier spice, replace some of the chili powder with smoked paprika. For other Mexican-inspired mains, try this green chicken enchilada recipe for dinner rotation.
Photo of ingredients laid out
Where to find specialty items
- Cotija is available at most major grocery chains or Latin markets, and online if you need a quick restock.
- Fresh cilantro, limes, and avocados are year-round in North American supermarkets, and frozen corn keeps this recipe convenient in every season.
STEP-BY-STEP
Season the chicken pieces generously with chili powder, cumin, garlic powder, salt, and pepper. You can do this while gathering your other ingredients.
Visual cue, chicken should look evenly coated, not clumpy.Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add chicken in a single layer and cook without moving for 3 to 4 minutes to get a golden sear. Flip and cook another 3 to 4 minutes until internal temperature reaches 165°F and juices run clear. Remove from skillet and set aside.
Checkpoint, a good sear will leave browned bits on the pan but the inside must be cooked through.In the same skillet, add corn kernels and cook for 3 to 4 minutes, stirring occasionally, until some charred spots develop. If using frozen corn, ensure it is completely thawed and patted dry first.
Process photo, seared corn with brown spots is the target.Transfer cooked corn to a medium bowl and mix with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro until well-coated and creamy. Taste and adjust seasoning as needed. If too thick, add a teaspoon of water.
Tip, the mixture should be creamy and bright, not dry.Divide cooked rice among four bowls, about 1/2 cup per bowl. Top each with a quarter of the seasoned chicken, 2 to 3 tablespoons of street corn mixture, fresh avocado slices, and cherry tomatoes. Finish with extra cotija cheese, fresh cilantro, and lime wedges on the side.
For a richer weeknight option, pair this bowl with a creamy pasta or a light Alfredo, like the chicken and shrimp alfredo, for a complete menu plan.
Tips for success at each stage
- Pat chicken dry before seasoning for better browning.
- Do not overcrowd the pan when searing, cook in batches if needed.
- Taste the street corn mixture before adding to bowls, lime and salt make a big difference.
TIPS & VARIATIONS
Make-ahead and storage
- Store components separately in airtight containers for up to 3 days, avocado slices last best if sliced just before serving.
- Reheat chicken and corn together in a skillet over medium heat to refresh the char.
Recipe variations
- Gluten-free, all ingredients listed are naturally gluten-free.
- Vegetarian, swap chicken for roasted tofu or seasoned portobello strips.
- Low-fat, use Greek yogurt instead of mayonnaise and omit extra cheese.
- Spice it up, add sliced pickled jalapenos or a drizzle of chipotle hot sauce.
Serving suggestions
- Serve with warm tortillas for a taco-style option, or with a simple green salad for a lighter meal.
- For a crowd, set up a bowl bar with extra garnishes.
Pro tips for best results
- Use day-old rice or reheat with a splash of water, it holds up better under toppings.
- Fresh lime at the end brightens every bite.
For other crowd-pleasing weeknight dinners to rotate into your meal plan, try this tangy sour cream chicken enchiladas.
COMMON MISTAKES TO AVOID
- Overcrowding the skillet, this causes steaming instead of searing. Fix, cook chicken in batches.
- Using wet frozen corn, which prevents charring. Fix, thaw fully and pat dry.
- Underseasoning the street corn mixture, leading to flat flavor. Fix, add more lime or salt and taste as you mix.
- Cutting chicken pieces too large, they will not cook evenly. Fix, cut into uniform bite-sized pieces.
- Adding avocado too early, it will brown. Fix, slice avocado right before serving and add last.
- Skipping the rest period after cooking chicken, juices will run out. Fix, let the chicken sit for a couple of minutes before plating.
- Relying only on cotija for salt, some batches are milder. Fix, always taste and adjust with salt and lime.
If you want another quick, 30-minute chicken dinner option, check this easy chicken enchiladas 30-minute dinner for a fast swap.
Easy Street Corn Chicken Rice Bowl
Ingredients
For the chicken
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces Pat dry before seasoning for better browning.
- 1 tbsp olive oil Heat until shimmering for searing.
- 1 tsp chili powder For chicken seasoning.
- 1/2 tsp cumin For chicken seasoning.
- 1/2 tsp garlic powder For chicken seasoning.
- Salt and pepper To taste.
For the street corn
- 2 cups corn kernels, fresh, frozen (thawed and patted dry), or canned Make sure it’s thawed and patted dry if using frozen.
- 1/4 cup mayonnaise Can be replaced with Greek yogurt for a lighter option.
- 1/4 cup cotija cheese, crumbled About 1 oz, extra for topping.
- 1 lime juiced Adds brightness to the corn mixture.
- 1/2 tsp chili powder For the street corn seasoning.
- 1/4 cup fresh cilantro, chopped Plus more for garnish.
For serving
- 2 cups cooked rice, white or brown Use day-old rice for better texture.
- 1 avocado sliced fresh before serving Slice just before serving to prevent browning.
- 1 cup cherry tomatoes, halved
- Lime wedges For serving.
Instructions
Preparation
- Season the chicken pieces generously with chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
Cooking Chicken
- Add chicken in a single layer and cook without moving for 3 to 4 minutes until golden sear.
- Flip and cook another 3 to 4 minutes until internal temperature reaches 165°F and juices run clear. Remove from skillet.
Cooking Corn
- In the same skillet, add corn kernels and cook for 3 to 4 minutes, stirring occasionally, until charred spots develop.
- Transfer cooked corn to a bowl and mix with mayonnaise, cotija cheese, lime juice, chili powder, and cilantro until creamy.
Assembly
- Divide cooked rice among four bowls.
- Top each with a quarter of the seasoned chicken, street corn mixture, fresh avocado slices, and cherry tomatoes.
- Finish with extra cotija cheese, cilantro, and lime wedges.
